SMOKED SALMON AND PEPPERCORN PASTA

SMOKED SALMON AND PEPPERCORN PASTA

The flavours in this luxurious salmon pasta are quite sophisticated but most of the ingredients can be kept in your store cupboard or fridge, so it’s a great convenience meal. The alcohol cooks off in the sauce, but you can leave out the vodka if you prefer.

INGREDIENTS

SERVES: 4

3 tbsp olive oil

2 tbsp capers, drained

1 large red onion, finely chopped

1 fennel bulb, tough outer layer removed, finely diced

3 garlic cloves, finely sliced

1 tbsp green peppercorn in brine, drained

1 tsp pink peppercorns, plus extra to garnish

80ml vodka

2 x 400g tins chopped tomatoes

150ml whipping cream

500g dried casareccia (or fusilli or farfalle) pasta

200g smoked salmon, cut into strips

A handful of flat-leaf parsley, finely chopped

A handful of dill, finely chopped

Sea salt and freshly ground black pepper

1 lemon, cut into wedges, to serve

METHOD

1: Heat the olive oil a large saucepan over a high heat. Dry the capers well on kitchen paper. When the oil is hot, add the capers and fry for 30 seconds – 1 minute or until they crisp up. Remove from the pan with a slotted spoon and drain on kitchen paper.

2: Lower the heat to medium, add the red onion and fennel to the pan and sauté for 5–7 minutes or until softened. Add the garlic along with the green and pink peppercorns and cook for 2 minutes. Add the vodka and allow to bubble and reduce by half. Stir in the tinned tomatoes and simmer gently for 10 minutes. Stir in the cream and simmer for a further 5 minutes.

3: Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook until al dente, then drain, keeping back a few ladlefuls of the cooking water.

4: Add the smoked salmon to the sauce and mix gently to combine. Add the pasta and a little of the pasta cooking water to create a creamy sauce. Season with salt and black pepper to taste.

5: Divide between warmed serving bowls and sprinkle with a few more pink peppercorns. Scatter over the chopped herbs and serve at once, with lemon wedges to squeeze over.

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INGREDIENTS

SERVES: 4

3 tbsp olive oil

2 tbsp capers, drained

1 large red onion, finely chopped

1 fennel bulb, tough outer layer removed, finely diced

3 garlic cloves, finely sliced

1 tbsp green peppercorn in brine, drained

1 tsp pink peppercorns, plus extra to garnish

80ml vodka

2 x 400g tins chopped tomatoes

150ml whipping cream

500g dried casareccia (or fusilli or farfalle) pasta

200g smoked salmon, cut into strips

A handful of flat-leaf parsley, finely chopped

A handful of dill, finely chopped

Sea salt and freshly ground black pepper

1 lemon, cut into wedges, to serve

METHOD

1: Heat the olive oil a large saucepan over a high heat. Dry the capers well on kitchen paper. When the oil is hot, add the capers and fry for 30 seconds – 1 minute or until they crisp up. Remove from the pan with a slotted spoon and drain on kitchen paper.

2: Lower the heat to medium, add the red onion and fennel to the pan and sauté for 5–7 minutes or until softened. Add the garlic along with the green and pink peppercorns and cook for 2 minutes. Add the vodka and allow to bubble and reduce by half. Stir in the tinned tomatoes and simmer gently for 10 minutes. Stir in the cream and simmer for a further 5 minutes.

3: Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook until al dente, then drain, keeping back a few ladlefuls of the cooking water.

4: Add the smoked salmon to the sauce and mix gently to combine. Add the pasta and a little of the pasta cooking water to create a creamy sauce. Season with salt and black pepper to taste.

5: Divide between warmed serving bowls and sprinkle with a few more pink peppercorns. Scatter over the chopped herbs and serve at once, with lemon wedges to squeeze over.

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SEEN IN

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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